Hey Guys,
I'm planning to make a Chocolate Chip Ice-Cream Cake for my girlfriend's birthday. I am just buying a box of Chocolate Chip Ice-Cream instead of making the Ice-Cream from scratch. I have a few questions regarding Ice-Cream Cakes that I need help with.
1) If I'm making it with a baked Orea crust at the bottom, should I just make the cake entirely out of Ice-Cream, or would it taste better if I coat/layer the Ice-Cream with a Sponge-Cake or Angel Cake?
2) Can I use a 9" Springfoam pan to freeze the cake, cause I'm alittle worried that it might be alittle hard to transfer the entire cake into a serving dish and the cake might look ugly. Any tips on how I can transfer it from my springfoam pan to a serving dish so I can travel it to her house with the help of dry ice?
3) Would my cake turn out ugly if I use the springfoam pan? Any suggestions on frosting I can use?
Thanks guys, really need your help!
-XiaoZhu
I'm planning to make a Chocolate Chip Ice-Cream Cake for my girlfriend's birthday. I am just buying a box of Chocolate Chip Ice-Cream instead of making the Ice-Cream from scratch. I have a few questions regarding Ice-Cream Cakes that I need help with.
1) If I'm making it with a baked Orea crust at the bottom, should I just make the cake entirely out of Ice-Cream, or would it taste better if I coat/layer the Ice-Cream with a Sponge-Cake or Angel Cake?
2) Can I use a 9" Springfoam pan to freeze the cake, cause I'm alittle worried that it might be alittle hard to transfer the entire cake into a serving dish and the cake might look ugly. Any tips on how I can transfer it from my springfoam pan to a serving dish so I can travel it to her house with the help of dry ice?
3) Would my cake turn out ugly if I use the springfoam pan? Any suggestions on frosting I can use?
Thanks guys, really need your help!
-XiaoZhu